الفهرس 
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Abstract
The current study was designed to evaluate the technological properties of different camel fats (hump, mesentery and renal) as well as the effect of incorporation of different camel fat in the production of a stable and acceptable camel meat emulsions. Camel fats and camel meat emulsion were subjected to investigation of the chemical composition, physicochemical properties, microstructure, fatty acid profile and sensory quality. The sensory panel scores are significantly differed between the hump and other fats. Hump fat had significantly higher moisture, protein, and collagen content, while higher fat content was recorded in mesenteric fat. The fatty acid analysis showed that hump had higher SFA and very low PUFA in comparison with both renal and mesenteric fat. Camel fats had high oxidation stability, and the mean values were very low in comparison with the levels of quality and acceptability. The ultrastructural analysis showed that hump fat had highest elastin fibres which increase its hardness. The results indicated that both renal and mesenteric fat were more suitable for the production of various meat products than the hump. For the investigation of the effect of using camel fats on quality attributes of experimentally produced camel emulsion, three trials-based experiments with three independent replicates were performed. The use of different camel fats induced significant differences in the moisture, fat, and collagen contents which affect the water-holding capacity, batter viscosity, and emulsion stability. The mean values of the fatty acids, shear force, instrumental color indices, and the ultrastructure of the luncheon sausage revealed the presence of significant differences between the treatments. The meat batter produced with mesenteric and renal fat exhibited more stable emulsion than the hump. The addition of chitosan improved the sensory parameters of camel luncheon with a distinct antioxidant effect and a pronounced emulsion stabilization. Therefore, chitosan can be applied to overcome the problems associated with the high connective tissue content and extreme thermal stability of the camel meat and to produce more stable products through 5 months of refrigerated storage.